Chicken with avocado
Ingredients:
– 1 chopped chicken breast
– 1 ripe avocado, peeled and pitted
– 1 peeled apple
– ¼ cup celery
– ¼ cup onion
– perezil or cilantro
– 2 tbsp. lemon juice
– sal
– ground black pepper
– olive oil
Elaboration
Cut the chicken breast into small pieces and fry in a pan with a little olive oil. Reserve.
Chop the avocado, apple, celery and onion. Reserve. Place the chicken pieces, avocado, apple, celery and onion in a bowl. With the help of a fork, mash the avocado and mix with the rest of the ingredients until it forms a kind of paste.
Add parsley (or cilantro), lemon (or lime) juice, salt, pepper and mix well. If it is very dry add more juice or even olive oil.
Serve with slices of toasted bread or some type of green salad leaf, such as lettuce and watercress. The arugula is terrific too.
vegetable with meat
Ingredients (salad)
– lettuce leaves and arugula
– 1 cup of chopped strawberries
– 1 cup of chopped apple
– 1 cup of grapes cut in half
– 1 cup of chopped orange
– 2 chopped avocados
– 1 cup of walnuts
– 1 cup of chopped chicken breast
– 1 cup of chopped bacon or raw ham
– 1 cup chopped onion
– grated cheese
– olive oil
For the dressing
– 2 ripe lemons
– 4 garlic cloves, crushed
– ½ cup of olive oil
– ¼ cup of honey
– 1 cdta de mostaza
– 1 splash of red wine vinegar
– sal
Preparation
For the salad, fry the chopped chicken breast and ham (or bacon) in a pan with olive oil. In a large bowl, mix the chicken and ham with the rest of the ingredients. Reserve.
When preparing the dressing, squeeze the lemons into a separate bowl and add the garlic, olive oil, honey, mustard, vinegar and salt.
Serve the salad on individual plates and let each diner dress their salad with the amount of dressing they want.
Cauliflower
Ingredients:
– ½ head of cauliflower
– ¼ onion
– 2 stalks of celery
– 2 hard boiled eggs
– pickles
– mayonnaise
– 1 crushed garlic clove
– 1 pound of mustard
– black pepper
Elaboration
Cut the cauliflower into small florets and steam them. Just a few minutes so it doesn’t look like a paste. Once cooked, drain and cool. Dry it well and put it on absorbent kitchen paper to dry it even more. Reserve.
Chop the onion, celery, eggs and gherkins and set aside.
Crumble the cauliflower into a bowl and add the rest of the ingredients, including the mayonnaise, garlic, mustard and pepper. Mix everything well and serve.
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